Photo Source: Babushahi Network
Training programme on preservation on fruits & vegetables concludes at PAU
Ludhiana, June 13, 2021: A five-day training program on “Preservation of Fruits and Vegetables” concluded at Punjab Agricultural University (PAU). As many as 75 farmers and farm women participated in the training program, held under the aegis of the Directorate of Extension Education.
Dr. Kiranjot Sidhu, Associate Director (Skill Development), said with the preservation of fruits and vegetables, nutritious recipes can be prepared at home. Dr. Poonam A Sachdev, Head, Department of Food Science and Technology, highlighted the importance of preservation, its dos, and don’ts.
Food Science and Technology experts, namely, Dr. Sukhpreet Kaur, Dr. Neha Babbar, and Dr. Jagbir Kaur demonstrated the preparation of potato chips; synthetic vinegar; tomato puree, chutney, and juice; and pickles (mango, ginger, galgal, lemon, and mixed vegetables), respectively. They also shared tips for making jars bacteria-free.
Dr. Vikas Kumar, a PAU expert, imparted practical training in packaging techniques. He also demonstrated the making of mango recipes, such as murabba, squash, chutney, and papad; mixed fruit jam; guava jelly, and badam sharbat.
Dr. Lavleesh Garg, Extension Scientist, urged the participants to try these recipes at the household level by applying the gained knowledge. Later, he proposed a vote of thanks.